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$8 a pound is pretty expensive for honey. At least in my opinion. You can literally get a 60lb bucket for about that much. https://www.dutchgoldhoney.com/store/honey-varietals/60-lb-pails Getting excellent honey will make better mead, but I would get something cheaper for the first one I made...

I have not changed anything in the primary, but when I make apfelwein I usually rack a gallon or two on to something else just for fun. https://www.amazon.com/dp/B00IC5PNXY/?tag=skimlinks_replacement-20 Was probably my favorite. I couldn't tell you how much extra alcohol the sugar added but...

I've made a bunch of mead (10+), and a lot of ciders. Never a beer. At least not yet. Not even an extract beer. With that being said...would a lambic style of beer be more than I should start with? I've done a bit of research, and it seems to be a dicey proposition. I guess I'm asking if...

:off: I love smoked beers. Especially with a bloody mary and a BLT on sunday watching football... However, most of the good ones I've had don't use much smoked malt. The local brewery near me makes one that claims they use about 10% cherry wood smoked malt...

I second waiting. You can't rush cider. Its more wine making that beer, and half of wine making is waiting. I'm pretty sure the other half is also waiting. The yeast you used should still be pretty active in the secondary with all that sugar. The few times I've added fruit to a cider...

Is this like a year long wait...or a few more months? Or is it really a wait and see?

I'm fairly new to mead making. I've made a bunch of ciders (with varying success) and I've made a handful of meads in 1 gal batches. Mostly fruit meads. However, It seems that the finished products don't really taste like the fruits I used. Generally I use about 2lbs of fruit per gallon in...

I've made a few meads so far. Bottled two of them. One of them was a JOAM that I fermented with d-47 instead of bread yeast. I started the fermentation back in early November. I tried one of them last night. It was bad. The orange peel flavor has disappeared and its an all around decent sweet...

I've just recently finished my 3rd batch of cider. They have all turned out pretty well so far. It has mostly been store bought apple juice, white wine or ale yeast, and fermenting to dry then bottling a still cider. I've learned a lot about the brewing processes doing this, and more...

My New Year's resolution was to start brewing cider. That counts, right? 102.5 + 11=113.5